Ridge Gourd dal | Peerkangai Kootu recipe - pathiya samayal recipe, postpartum recipe, toddler-friendly recipe. Healthy and tasty ridge gourd kootu | stew | curry | gravy | dal a tasty South Indian kootu varieties. Traditional Tamil brahmin - Iyer style kootu variety without onion and garlic.
Why ridge gourd?
Ridge gourd is low in saturated fat, cholesterol, and calories that aids in weight loss. It is also very rich in dietary fiber and enriched with all the vital elements. Ridge gourd is easy to digest and it is a great diabetic-friendly vegetable. This healthy vegetable is used in many Indian cuisines. Ridge gourd | Chinese okra | sponge gourd is called as peerkangai in Tamil, beerakaya in Telugu,Peechinga In Malayalam, hirekayi in Kannada and turai in Hindi.
Why pathiya samayal?
Pathiya Samayal is a term we use it for the well-balanced diet that we follow for lactating moms for better digestion and to prevent colic in babies. Though pathiya samayal is widely prepared for new moms it is also made when someone is sick or has some digestion problem. Moong dal is widely prepared for patients recovering from jaundice.
Why Pathiya Kootu?
As I mentioned in my payatham Paruppu podi recipe moong dal is one ingredient that is often used in postpartum recipes. Mild pathiya kootu with moong dal tastes great with podi varieties such as Paruppu podi, karveppilai podi, Dhaniya podi. Also, kootu is a great side for Kuzhambu varieties such as marundhu Kuzhambu, Poondu Kuzhambu, and karveppilai Kuzhambu. Kootu recipe collection in TMF
How to make a perfect Peerkangai pathiya kootu
No red Chilli/ green chili for pathiya kootu Pathiya kootu is always prepared with pepper spice Postpartum kootu is tempered with ghee No coconut for pathiya kootu Less spicy and prepared with minimal Use moong dal for kootu. Avoid channa dal/ Toor Dal If Kootu is watery add rice flour or urad dal flour to thickness. Avoid roasted gram or besan flour or maida
Other pathiya kootu variations?
Today I have prepared kootu with ridge gourd. Instead bottle gourd, Snake gourd, broad beans, fresh small Brinjal, drumstick kootu can also be prepared. Avoid cabbage, pumpkin, Brussel sprouts, potatoes, sweet potato as they are gassy vegetables.
When it comes to the spice mix. Pepper- cumin powder is one most commonly used. If you prefer some variation use little urad dal for consistency and taste like Poricha kootu but avoid coconut
Never forgot to try a piece of vegetable before cooking
Just like snake gourd /cucumber, some ridge gourd tends to be bitter and it is always recommended to try a small piece first before making kootu. Bitter ones need to avoid so it is better to taste.
Ingredients:
Ridge gourd - 1, peeled and diced Moong dal - 1/4 cup Ghee - 1 tsp Water - 3/4 cup Mustard seeds - 1/2 tsp Cumin - pepper powder - 1/2 teaspoon heaped Turmeric powder - 1/8 tap Hing - Generous pinch Curry leaves - few Coriander leaves - few
How to peerkangai kootu with step by step pictures:
Rinse dal well
In a separator soak moong dal for 20 minutes in 3/4 cup hot water
Add turmeric water and close with a lid
In another separator add the chopped ridge gourd and salt (no need to add water); close with a lid
Take a cooker and add some water and place the dal at the bottom; cover with a lid Add the vegetables at the top and cook for 3 whistles; let the pressure release naturally
In a pan add ghee and when ghee is hot add mustard seeds and let it splutter
Add curry leaves and saute till it turns crispy
After a few saute cooked dal, vegetable, salt, pepper-cumin powder, and coriander leaves and mix well
Based on the desired kootu consistency add water if necessary and boil for 2-3 minutes
Add hing and switch off
